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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

La Placita sopaipilla mix (restaurant in Old Town -Albuquerque, NM) Recipe

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This recipe for La Placita sopaipilla mix (restaurant in Old Town -Albuquerque, NM) is from Sharing Delicious Secrets, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups of soft flour
3/4 t of alt
2 t baking powder
1 t shortening
1 cup warm water
Directions:
Directions:
thoroughly mix dry ingredients, then add shortening and mix until it is thoroughly dissolved. Slowly add about 1 cup of warm water and knead until smooth. Your dough then should be about the consistency of "pie dough" or possibly a little stiffer. Cover the dough with a damp cloth and let rise for about an hour.

FOR COOKING
Roll out very thin, about 1/32 of an inch, then cut into rectangular strips of about 3/4 inch. Cook in deep fat, shortening or oil, at about 400º. Cook as you would with doughnuts, immersing and turning until a golden brown. Serve hot with honey or butter.

NOTE
The sopaipillas puff up as they are cooked. If they do not puff sufficiently it is either that the oil is not hot enough, or the dough was not rolled thin enough
Personal Notes:
Personal Notes:
Love, love, love sopaipillas
It is only in New Mexico where a basket of these is put on the table like bread.
In Chicago or Tulsa -- you get one sprinkled with cinnamon and sugar as a dessert

Another note -- have never made these
Have kept this recipe for over 40 years with the intention of making them

 

 

 

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